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Andy Fenner

Recipes & Articles by Andy Fenner

Beverage recipes

Naartjie, espresso and rosemary shrub

10 minutes

Seafood recipes

Tempura vegetables with home-made Aïoli

30 minutes

Baked custardy brioche with syrup

35 minutes

Snoek and trout chowder with corn scones

30 minutes

Egg recipes

Poached eggs with yoghurt, saffron and smoked paprika sauce

10 minutes

Couscous recipes

Earl Grey couscous with spiced dried fruit compote

Brunch recipes

Pea-and-mint risotto with goat’s cheese and watercress

Steak tartare

Name: Naartjie, espresso and rosemary shrub
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes 1 servings
Cuisine: Beverages
Ingredients: ice (enough to fill your glass) ,rosemary-infused honey (see below) 1 T,freshly squeezed naartjie juice ½ cup ,freshly brewed espresso 2 shots,soda water, to taste (optional) ,naartjie zest or peel, to garnish ,fresh rosemary sprig, to garnish

By Andy Fenner

Serves 4

Difficulty Easy

Ingredients

400 g free-range beef fillet, cut as finely as possible (until it resembles course mince)
1 onion, very finely chopped
3-4 gherkins, very finely chopped
2 tablespoons of capers, very finely chopped
A tablespoon of English mustard
About two tablespoons of tomato sauce (real tomato sauce)
A few dashes of Worcestershire sauce
2 egg yolks
A handful of chives, very finely chopped
1 chilli, very finely chopped
A few slices of your favourite bread, toasted
A few handfuls of watercress or wild rocket or baby spinach leaves

Method

In a bowl, combine the meat, the onion, the gherkins, the capers, the Worcestershire sauce, the mustard, the tomato sauce, the egg yolks, the chives and the chilli.

Season generously with salt and pepper, taste and adjust accordingly.

To serve, spoon out some beef mixture into a round mould and turn out onto plates. Serve with toast and a handful of leaves.

Cook’s note: Eat immediately – if left the mixture will start to lose moisture. Also, remember these amounts are guidelines. How much you use is totally up to you. This is simple stuff guys.

It looks impressive, it’s easy to make, it’s healthy and if you do the chopping in advance it’s perfect for an impressive dinner party option. Give it a whirl.

Click here to watch Andy cook this dish for South Africa's best chef, David Higgs.

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Recipes & Articles by Andy Fenner

Naartjie, espresso and rosemary shrub

Snoek and trout chowder

Tempura vegetables with home-made Aïoli

Baked custardy brioche with syrup

Snoek and trout chowder with corn scones

Poached eggs with yoghurt, saffron and smoked paprika sauce

Earl Grey couscous with spiced dried fruit compote

Citrus mimosa

Pea-and-mint risotto with goat’s cheese and watercress

Steak tartare

Steak tartare

Ingredients

Method